A high-temperature mechanical dish machine is in use in a California restaurant. Under CRFC §114099.6, what is the minimum FINAL-RINSE temperature measured AT THE DISH SURFACE for proper sanitization?
Explanation
California Retail Food Code HSC §114099.6 requires high-temperature mechanical dish machines to deliver a final rinse water temperature of at least 180°F at the manifold, which produces a measured 160°F or higher at the dish surface (or 165°F at the dish for stationary-rack single-temperature machines). The dish-surface temperature is what actually sanitizes — the surface must achieve a sustained heat sufficient to kill vegetative bacteria. Heat-sensitive labels (irreversible thermolabels) applied to a plate as it goes through the rack are the standard verification method; the label turns black at the required temperature. Option B (140°F) is the legacy 1976 FDA Food Service Code value, replaced decades ago. Option C (120°F) is too cool to sanitize and is closer to the wash temperature. Option D is wrong because hot-water machines and chemical machines are two different equipment categories — a high-temperature machine that fails to reach 180°F manifold/160°F dish is non-compliant regardless of any added chemical, and chemical sanitizer in the rinse line of a high-temp machine would not be approved by the manufacturer.
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